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Noodles with Chilli et Prawn

ingredients

serves 4
250 g (9 oz) thin glass noodles
2 tbsp sunflower oil
1 onion, sliced
2 red chillies, deseeded and very finely chopped
4 lime leaves, thinly shredded
1 tbsp fresh coriander (cilantro)
2 tbsp palm or caster (superfine) sugar
2 tbsp fish sauce
450 g (1 lb) raw tiger prawns Gumbo shrimp), peeled

method

1. Place the noodles in a large bowl. Pour over enough boiling water to cover the noodles and leave to stand for 5 minutes. Drain thoroughly and set aside until required.

2. Heat the sunflower oil in a large preheated wok or frying pan (skillet) until it is really hot.

3. Add the onion, red chillies and lime leaves to the wok and stir-fry for 1 minute.

4. Add the coriander (cilantro), palm or caster (superfine) sugar, fish sauce and prawns (shrimp) to the wok or frying
pan (skillet) and stir-fry for a further 2 minutes or until the prawns (shrimp) turn pink.

5. Add the drained noodles to the wok, toss to mix well, and stir-fry for 1-2 minutes or until heated through.

6. Transfer the noodles and prawns (shrimp) to warm serving bowls and serve immediately.

If you cannot buy raw tiger prawns (jumbo shrimp), use cooked prawns (shrimp) instead and cook them with the noodles for 1 minute only, just to heat through.

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